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Fresh Herbed Spaetzle recipe

Fresh Herbed Spaetzle

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Side Dish
Cuisine French
Servings 4 people
Calories 385 kcal


  • heavy skillet
  • paper towe
  • large bowl
  • rubber spatula


  • 5 Strips Of Bacon about 4 oz
  • 2 ¼ Cups All purpose flour
  • 1 Kosher Teaspoon Salt
  • ¼ Teaspoon Ground white pepper
  • 3 Large Eggs
  • ¾ Cup Whole milk
  • 4 Teaspoons Minced parsley
  • 4 Teaspoons Minced rosemary
  • 4 Tablespoons (1/2 stick) butter divided
  • 8 Ounces Mushrooms thinly sliced
  • 2 Medium Shallots , diced


  • In a large heavy skillet over medium heat, cook the bacon until just crispy. Remove the bacon from the pan, and set it onto a paper towel to drain. Once dry, chop it into small bits. Reserve the bacon fat in the pan.
  • Blend flour, salt, and pepper together in large bowl. Whisk in eggs and milk, forming soft batter. Mix in half of herbs
  • Bring large pot of salted water to boil. Butter a large bowl. Working with 1/3 cup batter at a time and using rubber spatula, press batter directly into boiling water through 1/4-inch holes on coarse grater, strainer, or wide ladle. Stir spaetzle to separate and boil 2 minutes. Using a fine sieve, scoop spaetzle from pot, drain well, and transfer to buttered bowl.
  • Melt 2 tablespoons butter with the bacon fat in the skillet over medium heat. Add mushrooms and sauté until beginning to soften, about 4 minutes. Add shallots and sauté until beginning to soften, about 5 minutes.
  • Add remaining 2 tablespoons butter and spaetzle. Sauté until the spaetzle begin to brown, stirring often, about 5-10 minutes. Mix in the remaining herbs and bacon. Season with salt and freshly ground pepper.
Keyword spaetzle